Spicy Tofu Cutlets Vegan Recipe
If prepared well, it can be a delight to eat. If not, it can be downright terrible.
There are a lot of great ways to make tofu. There are also a lot of bad ways to make tofu.
This is one of the great ways!
If you cook your tofu using this recipe, I guarantee that you'll love it.
One 14 oz pkg firm tofu, drained overnight
1 cup roasted, lightly salted almonds
1/2 cup rolled oats
2 tbls oil
2 tsps turmeric
2 tsps paprika
2 tsps italian seasoning
2 tsps garlic powder
1 tsp crushed pepper flakes
1 tsp ground cayenne
1 tbl salt
2 tsps black pepper
Drain the tofu by removing it from the package and discarding the liquid. Wrap in a kitchen towel and stash in the fridge overnight.
Add all ingredients to your food processor and buzz until a thick paste is formed. Cover the chute of the food processor with plastic wrap and store the mixture in the fridge for at least 30 minutes.
Line a full size baking sheet with a silicone mat or grease it with non-stick spray.
Use a spoon or spring loaded scoop to create 3 inch diameter rounds arranged evenly on the sheet.
Flatten to 1 inch thickness and shape into fillet shaped ovals.
Set your oven to 425 F.
Place your cutlets into the oven (don't wait for it to pre-heat).
Once the oven is pre-heated continue to bake for 11 more minutes.
Turn the cutlets.
Return to the oven.
Turn the oven off. Leave the tofu cutlets in there for another 30 minutes.
The gentle drying process creates a crispy exterior and a moist and chewy interior.